Mustard Free Cilantro Lime Herb-Roasted Turkey Tenderloin
Bright, herby, and packed with citrus punch, this roasted turkey tenderloin is the kind of weeknight dinner that feels far more impressive than the effort involved. The marinade leans hard on fresh cilantro, flat-leaf parsley, lime juice, and zest, with garlic-infused olive oil and warm cumin tying everything together into something genuinely crave-worthy. Turkey tenderloin is a lean, tender cut that soaks up bold flavors beautifully, and a quick 30-minute marinade is all it takes before the oven does the heavy lifting. Many store-bought marinades and spice blends sneak in mustard or mustard flour as a hidden emulsifier or flavor booster, so making your own from scratch is the smartest move — and this one is completely clean. Everything here is straightforward pantry and fresh-herb territory, so there's no guesswork about what's actually in your food. Sliced into medallions and finished with a squeeze of lime, it's bright, satisfying, and just as good over rice as it is alongside roasted vegetables.
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Learn more →Ingredients
4 servings
For the turkey
- 2 turkey tenderloins (about 1.5 lb total)
For the marinade
- 3 tbsp garlic-infused olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- ½ cup fresh cilantro leaves and tender stems, finely chopped
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp sea salt
- ¼ tsp black pepper
For serving
- lime wedges, for serving (optional)
- fresh cilantro sprigs, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the garlic-infused olive oil, lime juice, lime zest, cilantro, parsley, oregano, cumin, sea salt, and black pepper until combined.
- 2
Pat the turkey tenderloins dry with paper towels and place them in a 9x13-inch baking dish. Pour the marinade over the tenderloins and turn to coat on all sides. Cover and refrigerate for at least 30 minutes.
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